Phil's gluten-free Christmas guide

From canapés to the stuffing to a delicious dessert, Phil Vickery is creating a special festive feast that everyone can enjoy - even your gluten free guests!

Cranberry and cashew nut stuffing

Serves: 4Preparation time: 15 minutesCooking time: 15 minutes

Ingredients

50g salted butter 3 medium onions, chopped4tbsp chopped parsley100g cashew nuts, toasted and chopped50g semi dried cranberries150g fresh white gluten free breadcrumbs or 250g microwave Basmati rice cooked to packet instructionsSalt, pepper and grated nutmegZest and 1tbsp juice from 1 lemon1 medium egg

Method

• Melt the butter in a pan, add the onions and cook gently for 5-10 minutes until soft and golden

• Turn into a bowl and mix in the chopped parsley, cashew nuts, cranberries and breadcrumbs or basmati rice

• Season with salt, pepper, nutmeg and lemon and cool

• Add the beaten egg and mix well to bind the stuffing

• For a side dish, turn the stuffing into a greased ovenproof dish and cook at 180⁰C, gas 4 for about 5-10 minutes until the egg is cooked through

Gluten free chickpea cumin pancakes

Serves: 4 persons (8 small pancakes)Preparation time: 15 minutesCooking time: 6-8 minutes

Ingredients

1 small red onion, very finely chopped2 ripe plum tomatoes½ tsp ground cumin2 tbsp any oilPinch of xanthan gum½ tsp GF baking powder150g gram flourSalt and pepper2 tbsp any oil2 tbsp olive oil400g freshwater prawns, peeled, roughly chopped2 tbsp chopped garlic2 tbsp lemon juice2 heaped tbsp chopped parsleySalt and pepper3 tbsp mayonnaise

Method

• Place the onion, tomatoes and cumin and oil into a liquidiser and blitz to a thick paste

• In a bowl mix the gum, baking powder and flour together well, then add salt and pepper

• Pour in the tomato spice paste and mix well; the mixture will tighten slightly as the gum works

• Preheat a nonstick blini or small pans and add the oil

• Spoon the mix into the pan and cook for 2-3 minutes

• Carefully flip over and cook for a further 2 minutes to just set

• Next heat a medium nonstick frying pan, then add the oil

• Saute the prawns for 1 minute then add the prawns and just cook through

• Add the garlic and cook for a further 30 seconds or so, then add the lemon juice

• Remove from the heat and add the parsley and mayo and mix well season well with salt and pepper

• Serve in small bowls and top with the prawn mix

Gluten free Christmas chocolate tiffin

Serves: 8 personsPreparation time: 15 minutesCooking time: none

Ingredients

225g melted salted butter50g raisins50g fat sultanas3-4 tbsp cocoa powder3-4 tbsp golden syrup1 tbsp black treacle1 tsp ground mixed spice¼ tsp allspice300g GF Hob Nobs, crushed100g melted bitter chocolate100g melted white chocolate

Method

• Melt the butter in a large saucepan, then add the fruit and mix well

• Stir in the cocoa, golden syrup, black treacle, spices and finally the biscuit and mix well

• Spoon into a square 23cm baking tin lined with baking parchment, and spread out evenly

• Chill well

• Once chilled, spread the melted chocolates over evenly, swirl always looks nice

• Using a serrated spatula, quickly make tight, wiggly lines across the top, then chill well

• Cut into small pieces when chilled

• Serve with strong tea